Christmas Caramels
Christmas Caramels
(I double this)
1-1/4 cups packed brown sugar
1 cup white sugar
1/4 tsp salt
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
- Line a pan with parchment paper; set aside. In a large saucepan, combine the sugars, salt and butter, corn syrup and sweetened condensed milk. Bring to a boil over medium heat, stirring constantly.
- Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Pour into prepared pan. Cool. Using parchment, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper. Yield: 2-1/2 pounds.